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All-Time Favorite: Classic Cheese Straws

Sample each variety of these bite-size treats.

Holley Johnson

Cheese straws are like deviled eggs--every Southern cook wants to make great ones. Here we’ve pulled together a couple of our all-time favorites, which can be served as appetizers, picnic snacks, or simple afternoon pick-me-ups. We’ve updated this classic by incorporating different types of cheese, ground spices, and nuts. These recipes pair well with soups or salads, whether you prefer wafers cut into round or square slices or you choose to put the dough through a cookie press to make the traditional straws. They can also go solo with a glass of Champagne or beer. No matter the shape, that’s an idea worth toasting.

Load the dough into the canister of a cookie press until it’s about three-fourths full, being careful not to overfill. (Don’t chill the dough--it may be too stiff to go through the press.) Attach the desired disk (star, bar, etc.)

Line a baking sheet with parchment paper. Hold the press at a 45° angle to the baking sheet. Starting at one end of the baking sheet, turn the handle clockwise to push out dough, slowly pulling the press back toward you and continuing to turn the handle. Make rows until the baking sheet is full. (Tip: Parchment paper is available at large supermarkets on the same aisle as plastic wrap and aluminum foil.)